| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 30 min |
| Cook: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 large Granny Smith apples, peeled, cored, and sliced
- 1 orange, zested
- 1 cup fresh cranberries
- 1/3 cup raisins
- 1/4 cup walnuts, chopped
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pie crust dough, enough for top and bottom (from your own favorite recipe)
- 1/4 cup half-and-half
- Sugar, for sprinkling
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.
- Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 245 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 3 mg |
| Sodium | 182 mg |
Reviews
This is one of those recipes the ladies at work are always requesting it. As several others have said the size if the apple dictates the number you need. Another thing to consider is the size of your pie plate. If you have a deep dish or a 11 inch plate it will take more apples, etc to fill. Don’t be afraid to mound it up high. I have used a variety of apples over time from the Granny Smith called for to a Jonathan to a Honeycrisp. Pretty much any apple will do, but I prefer a slightly sweeter cooking apple to help balance the tartness of the cranberries but keep the dryness. An apple that is more dry helps keep the bottom crust from being too soggy, but it is all to the cooks taste since some like those delicious juices that ooze when you cut a slice. If you are a bit intimidated about getting straight lines or don’t have the supplies for a lattice, you can use a regular crust topping, just make sure you vent it well. I found a cute mini cookie cutter set I use and tuck the cut out to the side of the vent to add some pizzazz.
Loved it! But there was too much going on in the pie. Next time I would add less cranberries and maybe even take out the raisins altogether. Walnuts really gave it some crunch and flavor.Potentially great with a few changes Next time I will try the recipe with the changes and see how it works.
I have always made a pretty good apple pie, but this one is awesome! By the time I make anything the 3rd time it has undergone some changes. I add a few more nuts, about 1/2 cup more cranberries and dot the top with a little butter…..sometimes a little more sugar if the apples are more tart than normal. As several people haved pointed out, you have to adjust the amount of apples needed depending on the size of them. This is my 3rd year baking this recipe and I usually make 2-3 for home and other gatherings around the holidays.
This pie is awesome. Very good! I really do not like just apple pie, but the cranberries added to it is so good.
My apples were small so I added two more, plus about 2 cups of the cranberries. I baked it a little bit longer(10 minutes) because the apples were not done to my liking. I hate trying to make a pie crust, so I got some help from Pillsbury already made pie crust. Very good with real whipped cream on top of the pie. A keeper for sure for me.
My apples were small so I added two more, plus about 2 cups of the cranberries. I baked it a little bit longer(10 minutes) because the apples were not done to my liking. I hate trying to make a pie crust, so I got some help from Pillsbury already made pie crust. Very good with real whipped cream on top of the pie. A keeper for sure for me.
I made this pie the other day, and it is SO good. My boyfriend and I both thought it was really good. I used the Pilsbury refrigerated pie dough (found near the cookie dough), and it worked great. I also used pecans instead of walnuts because that’s what we had, and I used half golden raisins and half dried currants. Oh, and we couldn’t find fresh cranberries yet, so I made it with frozen, and it worked fine.
I didn’t think it was dry at all, like some people had mentioned.
This pie is amazing, and very easy to make. My whole family loved it! The pie is very unique in flavor and is more appealing to adults, but other than that it’s AWSOME.
There is nothing that says autumn in New England more than the delectable flavor of an apple pie. I saw the pie on a Food TV ad, and had to track it down. I love the flavor nuances, the subtle flavor changes and all the textures. I have had the recipe for one day, and have already made the pie twice.
I?ve always loved the addition of cranberries to an apple pie, and this pie, with the added raisins, nuts and citrus just provides a new twist. A instant favorite.
I was interested in this recipe because I saw the program from Asheville NC on TV and it’s was the greatest story of an old gal who makes pies and sells them. The pie is fabulous! My family raved when I took it to my Thanksgiving dinner. Highly recommended!
Easy to make and tastes great
The pie tast so good. I could tell it is from the south. It remine me of NC when my grandmother made her pie down in Hope Mills NC. I am all the way up in Lebanon Pa.